Smoked pork shoulder: how do you cook it?

[Luiza]

I bought for the first time a smoked pork shoulder with bone. The only instructions on the package say "Cook and serve."

So what do you do with it? Boil it? Bake it?!? I haven't eaten any before, so I don't even know how it's supposed to taste -- hammy, I presume. Any tips (and timings) will be greatly appreciated. Suggestions of side dishes would also be nice (I was thinking lentils...).

[SusanT]

My in-laws use smoked shoulder to make New England Boiled Dinner.

[Luiza]

Susan, what is New England Boiled Dinner? I'm afraid my ignorance is showing.

I found the following cooking method on http://www.porkpeople.com/ , and I'll give it a try:

Smoked Pork Picnic Shoulder

From lower front leg or shoulder

Appearance: boneless or bone-in, skin-on,
smoked and cured, uncooked, netted
Cooking Method: Place in a large pot and cover
with water. Bring to a boil, reduce heat and cover
pot with lid. Simmer over low heat for 2 to 2 ½
hours or until meat thermometer registers 160°F
(70°C). Remove skin after cooking and glaze if
you wish.
Glazing: Preheat oven to 325°F (160°C). Place
cooked picnic shoulder in a shallow roasting pan.
Brush with glaze and bake 15 to 30 minutes

longer.
Additional Uses: Sandwiches, salads, or in any
recipe calling for ham.

[SusanT]

It's corned beef or pork shoulder simmered with winter vegetables. It sounds unlikely but it's really delicous especially in cold weather. Here's a recipe from CL. My in-laws use cabbage instead of brussels sproute.

1 (3-pound) cured corned beef brisket
4 quarts water
1 teaspoon pickling spice
1 garlic clove, halved
2 cups trimmed Brussels sprouts (about 12 ounces)
12 small boiling onions
6 medium carrots, quartered
6 medium parsnips, quartered
1 large rutabaga, peeled and cut into 12 pieces (about 23/4 pounds)
1 tablespoon all-purpose flour
1 tablespoon sugar
1 tablespoon dry mustard
1 tablespoon cider vinegar
1 tablespoon prepared horseradish
2 teaspoons margarine


Directions
Trim fat from brisket. Place brisket in a large stockpot, and add water, pickling spice, and garlic. Bring to a boil; cover, reduce heat, and simmer 1 hour. Add Brussels sprouts and next 4 ingredients (Brussels sprouts through rutabaga) to pot, and bring to a boil. Cover and simmer 1 hour or until brisket is tender. Remove brisket and vegetables from pot; reserve 1 cup cooking liquid. Let brisket stand 5 minutes, and cut into thin slices. Set vegetables aside, and keep warm.


Combine flour, sugar, and mustard in a small saucepan; stir in vinegar until smooth. Gradually add 1 cup reserved cooking liquid, stirring with a whisk until blended. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; add horseradish and margarine, and stir until blended. Serve horseradish sauce with brisket and vegetables.

[Luiza]

Thanks Susan, this recipe sounds perfect. I already got the supplies and I'll be making it tonight.

[Luiza]

Thanks again Susan! The dish was very, very good.
I'll be making it so often in the winter my family won't be able to look at a boiled vegetable come spring! ;)

Now I just have to acquire a big enough pot so I can fit in the meat and the vegetables at the same time.

[SusanT]

Hey- glad you liked it! It's wonderful in cold weather!